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Peach Bourbon Cheesecake Cupcakes – Easy Homemade Dessert with Honey Frosting

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Sticky-sweet peaches, a splash of bourbon, and clouds of honey cream frosting make these cheesecake cupcakes taste like summer evenings on the porch. They’re creamy, fruity, and perfectly portioned for parties or a special treat.

Ingredients

Scale
  • 1 cup (100g) graham cracker crumbs (or digestive biscuits, crushed)
  • 3 tbsp (42g) unsalted butter, melted
  • 2 tbsp (25g) granulated sugar
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 tbsp (15ml) bourbon (or apple juice for non-alcoholic)
  • 1 cup (150g) fresh peaches, peeled and diced (about 2 medium peaches; frozen or canned, drained and patted dry, also work)
  • 1 tbsp (8g) all-purpose flour
  • Pinch of salt
  • 4 oz (115g) cream cheese, cold
  • 2 tbsp (30ml) heavy cream
  • 1/4 cup (85g) honey (wildflower or orange blossom preferred)
  • 1/2 cup (60g) powdered sugar, sifted
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • Optional garnish: Thin peach slices, crushed graham crackers, extra drizzle of honey, fresh mint leaves

Instructions

  1. Line a 12-cup muffin pan with paper liners and lightly spray with nonstick spray. Preheat oven to 325°F (165°C).
  2. In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until the texture resembles wet sand. Scoop about 1 tablespoon into each liner and press down firmly.
  3. Bake crusts for 6 minutes, then remove and let cool.
  4. Peel and dice peaches. If using frozen or canned, thaw/drain and pat dry.
  5. In a large bowl, beat softened cream cheese until smooth (about 2 minutes). Add sugar and mix until creamy. Beat in egg, vanilla, bourbon, and salt. Sprinkle in flour and mix just until combined. Gently fold in diced peaches.
  6. Spoon cheesecake mixture evenly into muffin cups, filling each about 3/4 full. Tap pan gently to level tops.
  7. Bake for 18-20 minutes, until centers are just set and no longer wobbly.
  8. Let cupcakes cool in the pan for 10 minutes, then transfer to a cooling rack. Chill in the refrigerator for at least 2 hours, or overnight.
  9. For the frosting: In a bowl, beat cold cream cheese until soft. Add heavy cream and whip until fluffy. Beat in honey, powdered sugar, vanilla, and salt. Whip to soft peaks (if runny, chill for 10 minutes and re-whip).
  10. Pipe or spread honey cream frosting onto chilled cupcakes. Garnish as desired.
  11. Serve cold or at cool room temperature. For best flavor, let sit out for 10 minutes before serving if too cold.

Notes

Let cream cheese and egg come to room temperature for the smoothest batter. Don’t overmix to avoid cracks. Chill cupcakes for at least 2 hours (overnight is best) for the creamiest texture. For gluten-free, use gluten-free graham crackers and almond flour. If cracks appear, the frosting will cover them. Store in the fridge up to 4 days or freeze unfrosted cupcakes for up to a month.

Nutrition

Keywords: peach bourbon cheesecake cupcakes, honey cream frosting, summer dessert, easy cheesecake cupcakes, bourbon dessert, peach cupcakes, party dessert, mini cheesecake, homemade cupcakes

Find it online: https://jodierecipes.com/peach-bourbon-cheesecake-cupcakes-easy-homemade-dessert-with-honey-frosting/